In a large pot, combine enough water to fully cover the chicken, a bayleaf, ginger, star anise, peppercorns, coriander seeds, and salt. Add the boneless chicken breasts, bring to a gentle boil, reduce heat and cover. Let sit for 20-25 minutes until cooked.

In a medium bowl, combine minced garlic, Sichuan peppercorns, chili flakes, Korean chili powder, and a pinch of salt. Heat oil in a saucepan and pour over the spice mixture. Add peanut butter, soy sauce, honey, vinegar, and sesame oil; mix well.

On a large platter, layer sliced cucumbers, distribute shredded chicken, sprinkle with crushed peanuts, mint, and coriander leaves. Drizzle with spicy dressing and garnish with sesame seeds.

Chill the salad for 15 minutes in the refrigerator before serving. Toss lightly before serving to coat evenly with the dressing.